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Recipe from Simpler Savory

The recipe

No Sugar Coconut Macaroons

Prep
15 min
Cook
14 min
Total
29 min
Servings
18 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 18 servings.

calories
95

2× the original author values. Recipe yield: 18 servings.

calories
190

3× the original author values. Recipe yield: 18 servings.

calories
285
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2 1/2 cups unsweetened finely shredded coconut — use fine shred; pulse flakes if coarse
  • 1/3 cup super-fine blanched almond flour — not almond meal
  • 1/2 cup powdered erythritol or monk fruit erythritol blend — powdered dissolves best
  • 1/8 teaspoon fine sea salt
  • 3 large egg whites — room temperature if possible
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract — optional, for bakery-style flavor
  • 1 tablespoon coconut oil — melted; optional for extra chew
  • 2 tablespoons unsweetened finely shredded coconut — lightly toasted, optional garnish
  • 4 ounces sugar-free dark chocolate — optional for dipping; temper or add 1 tsp coconut oil
  • 1 pinch flaky sea salt — optional, for topping

Instructions

  1. Preheat oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk egg whites with salt until frothy and pale, about 30–60 seconds; no stiff peaks needed.
  3. Gradually whisk in the powdered erythritol/monk fruit until the mixture looks glossy and slightly thick.
  4. Whisk in vanilla and almond extract, then fold in the almond flour until evenly combined.
  5. Stir in the shredded coconut until every strand is coated; if using, mix in melted coconut oil. The mixture should hold a scoop shape.
  6. Let the batter rest for 5 minutes so the coconut hydrates and thickens.
  7. Using a small cookie scoop, portion compact domes (about golf-ball size) onto the prepared sheet, spacing 2 inches apart.
  8. Gently press to create little peaks; sprinkle with flaky salt and/or a bit of toasted coconut if using.
  9. Bake 12–14 minutes, rotating the pan halfway, until edges are deep golden and ridges are lightly browned.
  10. Let macaroons cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. Melt sugar-free dark chocolate (temper or melt with 1 tsp coconut oil). Dip cooled macaroons halfway, let excess drip, and set on parchment until firm.

Notes

Store cooled macaroons in an airtight container at room temperature for 3–4 days with parchment between layers. For longer storage, freeze on a tray, then bag for up to 2 months. To refresh, warm at 300°F for 4–6 minutes (add a couple extra minutes from frozen) and let cool 1 minute before serving.

Source: https://simplersavory.com/no-sugar-macaroons/